10,000 goose recipes

Mom's best bagels are the real deal: stiff yeast dough kneaded long, hand-shaped, boiled in sugared water, then baked with an egg yolk glaze for that signature chewy crust.

Chocolate peanut dream pie with creamy peanut butter folded into chocolate pudding, lifted with whipped topping, and chilled in a graham cracker crust. The 4-ingredient potluck pie that disappears first.

Cappuccino brownies rich with bittersweet chocolate, toasted hazelnuts, and a whisper of cinnamon, plated with a warm white chocolate-coffee sauce. A dinner-party dessert with unmistakable coffeehouse flavour.

Orange creamsicle cake with four tender layers stacked between a tangy sour cream and whipped topping frosting. Nostalgic push-pop flavor in every bite, using a boxed mix shortcut nobody will guess.

Rhubarb sour cream pie with tart rhubarb cubes baked into a tangy custard, finished with a cinnamon-sugar crumb topping. Sour cream tames the rhubarb's bite while keeping the bright spring flavor intact.

Frozen mint pie in an Oreo crust: whipped topping, sweetened condensed milk, and mint extract folded into a no-bake holiday dessert. Five ingredients, freeze and serve.

Deep dark chocolate cake made with cocoa powder and boiling water for intense flavor, topped with a rich chocolate buttercream frosting. Includes the frosting recipe.

Impossible apricot pie: blend, pour, bake. Self-crusting custard pie with canned apricots and a glossy apricot-preserve glaze. Crustless and effortless.

Old-fashioned chocolate cream pie with a silky stovetop cocoa custard and a high-piled toasted meringue. The Sunday-supper dessert dads have been requesting since the 1950s.

Creamy, smooth and absolutely delicious. It's a pure indulgence to enjoy a slice of Brooklyn cheesecake.

Classic oatmeal raisin cookies with pecans and cinnamon. The secret is soaking raisins in beaten eggs and vanilla for an hour, producing plump fruit and extra-chewy cookies.

Soft, buttery homemade yeast rolls shaped into crescents and baked golden brown. A classic from-scratch dinner roll with a velvety-smooth dough and three rises for the lightest texture.

Pumpkin spice bread baked inside canning jars for shelf-stable giftable loaves. Warming cinnamon, clove, ginger, and raisins meet real pumpkin puree in a self-preserving oven-to-jar bake.

Lemon queen cake is a four-layer white cake with lemon curd filling, lemon-butter frosting, and lemon-tossed coconut pressed into the sides. A stunning Southern celebration cake.

Currant scones from The Painted Table restaurant, with butter cut into flaky layers and a sugar-crusted top. Bakery-style afternoon-tea scone recipe.

Peach schnapps bundt cake spiked with peach schnapps and orange juice, baked in a vanilla cake mix base and brushed warm with a peach preserves and schnapps glaze.